Paleo Liliko’i (Passion Fruit) Mousse (Edit recipe)

Because, when we do get your hands on fresh liliko'i (passion fruit) we find all the ways to enjoy it! With minimal ingredients here, the taste of the passion fruit really shines. Passion fruit pulp is tart with citrusy notes, yet also sweet. In fact, the longer you let them ripen (or get a little bit shriveled) the sweeter the pulp is. Liliko'i is the Hawaiian word for passion fruit and were brought there from South America where they originated. You can also try our CREAMY PASSION FRUIT DRSSING , so delicious with fresh pulp! Check out my PEACH MOUSSE, a tasty variation so perfect for summer!

15 minutes

00 minute

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	184
Fat:	21 g
Carbohydrates:	22 g
Protein:	0 g
Cholesterol:	2 g
Sodium:	104 mg
Fiber:	1 g
Sugars:	19 g
Calculated per serving.

Serves: 4

Ingredients

.5 cup Sweetened Condensed Coconut Milk, we used Mementa Brand that is sweetened with coconut sugar
3 - 4 whole Passion Fruit, you will need 1/3 cup pulp in total
.125 tsp Sea Salt
1 cup Coconut Cream, whipped, see note below

optional toppings

.25 cup Whipped Cream, your favorite dairy free, sweetened
1 whole Passion Fruit
2 Tbsp raw Macadamia Nuts, roughly chopped
2 Tbsp shredded Coconut, unsweetened

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix sweetened condensed coconut milk, passion fruit puree* and salt with a small whisk until well combined.
Once the passion fruit mixture is smooth, add whipped coconut cream and mix well with a small spatula till fully incorporated.
Divide mousse into four small jars or containers.
Place in the refrigerator to set up.
When ready to serve, top with whipped cream, nuts and coconut if using dividing each equally on top of each mousse.

Notes

If you prefer to strain out the passion fruit seeds, strain through a fine mesh sieve before mixing with sweetened condensed milk. // To make whipped coconut cream, place a can of coconut cream in the refrigerator overnight, when ready to use, drain out coconut water (save for another use) and whip coconut cream until smooth, you should have approximately 1 cup.